Grilled vegetable and haloumi stack with eggplant toast
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Grilled vegies, haloumi and baba ganoush serve on top of toast makes for a great Sunday lunch with the girls
Ingredients
Pumpkin
320 g, (Japanese), thinly sliced (buy 400g)
Red capsicum
1 medium, cut into 2cm thick strips
Asparagus
2 bunch(es)
Zucchini
2 medium, cut lenghtways into 1cm thick slices
Tomato(es)
2 medium, (roma), halved
Haloumi cheese
180 g, cut into 1cm thick slices
Canned cannellini beans, rinsed, drained
1 400g can, (400g can)
Apple cider vinegar
¼ cup(s), (60ml) or ver juice
Olive oil
1 tbs
Fresh flat-leaf parsley
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat barbecue or chargrill pan over medium-high heat. Lightly spray pumpkin, capsicum, asparagus, zucchini, tomatoes and haloumi with oil. Cook pumpkin, turning, for 5–6 minutes or until tender. Cook capsicum, asparagus, zucchini and tomatoes, turning, for 3–4 minutes or until tender. Cook haloumi for 1–2 minutes each side or until golden. Add warmed white beans to vegetables, gently combining.
2
Whisk together ver juice and oil in a small bowl. Serve vegetable stack drizzled with dressing, scattered with parsley and topped with haloumi.
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